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Irresistible Vegan Pistachio Coffee Cake Recipe

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4.2 from 33 reviews

This Vegan Pistachio Coffee Cake is a moist and flavorful plant-based treat that combines the nuttiness of ground pistachios with aromatic cardamom and coffee. Featuring a tender crumb topped with a crunchy pistachio streusel, it’s perfect for brunch, dessert, or any occasion where you want a dairy-free and egg-free baked delight.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

For the Cake Batter:

  • 200g plain flour
  • 100g ground pistachios
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cardamom
  • 200g caster sugar
  • 240ml almond milk
  • 1 tbsp apple cider vinegar
  • 80g vegan yogurt
  • 60ml neutral oil
  • 1 tsp vanilla extract
  • 1 tbsp instant coffee (dissolved in 1 tbsp hot water)

For the Crumb Topping:

  • 60g plain flour
  • 50g ground pistachios
  • 50g brown sugar
  • ½ tsp cinnamon
  • 50g vegan butter (cold)

Optional Glaze:

  • 60g powdered sugar
  • 1 tbsp plant-based milk
  • 1 tbsp chopped pistachios for garnish

Instructions

  1. Preheat: Set your oven to 175°C (350°F). Line and grease an 8-inch springform pan to prevent sticking.
  2. Prepare Milk: Combine almond milk with apple cider vinegar and let it sit to curdle slightly, mimicking buttermilk for a tender cake texture.
  3. Mix Dry: In a large bowl, whisk together plain flour, ground pistachios, baking powder, baking soda, salt, and ground cardamom until evenly blended.
  4. Mix Wet: In another bowl, whisk sugar, vegan yogurt, neutral oil, dissolved instant coffee, and vanilla extract. Incorporate the almond milk and vinegar mixture into this wet blend.
  5. Combine: Gently fold the wet ingredients into the dry components. Mix just until combined to avoid overmixing and to maintain a light crumb.
  6. Assemble: Pour the batter evenly into the prepared springform pan.
  7. Make Topping: Mix plain flour, ground pistachios, brown sugar, cinnamon, and cold vegan butter until the mixture becomes crumbly. Sprinkle this topping uniformly over the cake batter.
  8. Bake: Place the pan in the oven and bake for 45–50 minutes. Check doneness by inserting a skewer into the center; it should come out clean.
  9. Cool: Allow the cake to cool completely in the pan to set and retain moisture before glazing.
  10. Finish: Whisk together powdered sugar and plant-based milk to form a glaze. Drizzle over the cooled cake and garnish with chopped pistachios if desired.

Notes

  • Use room temperature ingredients for better blending and consistent texture.
  • Avoid overmixing the batter to keep the crumb tender and light.
  • Test your baking powder and baking soda to ensure they are fresh and active.
  • Lightly toast pistachios before grinding for enhanced flavor.
  • Using thick vegan yogurt improves the cake’s moisture and texture.
  • Store the cake at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze individual slices for up to 2 months.
  • To make it gluten-free, replace plain flour with a 1:1 gluten-free baking flour blend.
  • Experiment with flavor variations such as adding chocolate chips, dried fruit, orange zest, or a splash of rosewater.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Plant-Based
  • Diet: Vegan

Find it online: https://flavorhug.com/irresistible-vegan-pistachio-coffee-cake-recipe/